Golden Garlic Shrimp Mofongo

The rain had been coming down all afternoon, the kind that traps everyone inside and makes a friend’s apartment feel smaller but warmer at the same time. I was helping a coworker unpack groceries in her narrow kitchen, bags crowding the counter, when a bundle of green plantains rolled out and thumped onto the floor.

She laughed, said they reminded her of a tiny street food stall she once visited while traveling abroad, and suddenly the plan for dinner changed. The windows fogged as oil heated, garlic hit the pan, and the rain turned into background noise.

Shrimp cooked fast, pinking up almost instantly, while the plantains fried into something deeply comforting and rustic. There was no fancy setup, no styled props, just plates pulled from mismatched cabinets. Someone opened the window a crack despite the drizzle because the garlic smelled too good to keep contained.

The room felt alive in that messy, last-minute way that always leads to the best meals. This mofongo came together with laughter, damp sleeves, and zero expectations. Those are usually the ones worth writing down.

Short Description

A bold, garlicky shrimp mofongo made with crispy fried plantains, juicy shrimp, and a savory lime-kissed sauce. Hearty, comforting, and packed with Puerto Rican-inspired flavor.

Key Ingredients

• 2 large green plantains
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• ¼ cup crumbled bacon, optional

Tools Needed

• Large skillet
• Mixing bowl
• Fork or potato masher
• Paper towels
• Knife and cutting board

Cooking Instructions

Step 1: Prepare the Plantains
Peel the green plantains and cut them into 1-inch slices. If the peel is stubborn, score it lengthwise and pry it off with the tip of a knife.

Step 2: Fry the Plantains
Heat olive oil in a large skillet over medium heat. Add the plantain slices in a single layer and fry for 4 to 5 minutes per side, until golden brown and tender inside. Remove and drain on paper towels. The outside should be crisp while the inside stays soft.

Step 3: Start the Garlic Shrimp
In the same skillet, add the butter and an additional drizzle of olive oil if the pan feels dry. Add the minced garlic and sauté for about 1 minute, just until fragrant. Do not let it brown or it will turn bitter.

Step 4: Cook the Shrimp
Add the shrimp to the skillet and season with salt, black pepper, and paprika. Cook for 3 to 4 minutes, stirring gently, until the shrimp turn pink and opaque. Avoid overcooking or they will become rubbery.

Step 5: Create the Sauce
Pour in the chicken broth and bring everything to a gentle simmer. Let it cook for 2 minutes to slightly reduce. Stir in the lime juice and chopped cilantro, then remove from heat. The sauce should smell bright and garlicky.

Step 6: Mash the Plantains
Place the fried plantains in a large bowl. Mash with a fork or potato masher until chunky but cohesive. If using bacon, fold it in now for extra savory depth. The mixture should hold together when pressed.

Step 7: Form the Mofongo
Shape the mashed plantains into a dome or bowl using your hands or a small mold. Press firmly so it keeps its shape but stays tender inside.

Step 8: Assemble and Serve
Place the mofongo on a plate and spoon the garlic shrimp and sauce generously over the top. Finish with extra cilantro if desired and serve immediately.

Why You’ll Love This Recipe

Big Garlic Flavor: Shrimp cooked in butter, garlic, and broth delivers deep savory notes.

Hearty and Filling: Plantains make this dish satisfying without feeling heavy.

Naturally Gluten-Free: No substitutions needed for gluten-free eaters.

Fast Cooking: From start to finish, it comes together quickly.

Customizable: Easy to adjust spice, toppings, or protein.

Mistakes to Avoid & Solutions

Burnt Garlic: Keep heat at medium and stir constantly. If garlic browns, wipe the pan and start again.

Dry Mofongo: If the plantains feel too stiff, mash in 1 to 2 tbsp of warm broth.

Overcooked Shrimp: Remove from heat as soon as shrimp turn pink and curl slightly.

Plantains Too Hard: Fry until fully tender. Undercooked plantains will not mash well.

Sauce Too Thin: Simmer an extra minute to reduce slightly before serving.

Serving and Pairing Suggestions

Serve as a plated main course with a fresh green salad.

Pair with a light citrusy drink or sparkling water with lime.

Great for family-style serving where guests spoon shrimp over their own mofongo.

Works well alongside roasted vegetables or simple avocado slices.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat shrimp gently in a skillet over low heat with a splash of broth.

Warm mofongo separately to maintain texture.

Avoid microwaving shrimp for long periods to prevent toughness.

FAQs

1. Can I use ripe plantains instead of green?
Green plantains are traditional and sturdier. Ripe plantains will be sweeter and softer but can work in a pinch.

2. Is bacon necessary?
No. Bacon adds flavor but the dish is still rich without it.

3. Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.

4. What protein can replace shrimp?
Chicken thighs or sautéed mushrooms both work well.

5. Can this be made dairy-free?
Swap butter for olive oil and it becomes dairy-free.

Tips & Tricks

Smash plantains while warm for easier mashing.

Use a wooden spoon to press mofongo into shape if you don’t have a mold.

Add a pinch of chili flakes if you like heat.

Fresh lime juice brightens the entire dish.

Recipe Variations

Spicy Garlic Shrimp Mofongo
Add ½ tsp cayenne pepper with the paprika. Finish with sliced fresh chili. The flavor becomes bold and fiery.

Chicken Mofongo
Replace shrimp with 1 lb diced chicken thighs. Sauté for 6 to 7 minutes until cooked through, then proceed with broth and lime.

Veggie Mofongo
Skip shrimp and bacon. Sauté mushrooms, bell peppers, and onions with garlic. Use vegetable broth instead of chicken broth for a plant-forward version.

Final Thoughts

By the time the rain slowed, the plates were mostly empty and the kitchen felt calmer than it had all day. This garlic shrimp mofongo carries that same energy. Comforting, grounding, and quietly impressive. It doesn’t need perfect lighting or special occasions.

It shows up best in real kitchens with real people hovering nearby. The textures hit every note, crisp plantain edges, tender shrimp, silky sauce pooling at the bottom. It’s the kind of dish that makes everyone pause between bites. And those pauses usually mean you did something right.